MALLOREDDUS WITH TUNA BOTTARGA

26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Scala from ‘Ristorante San Giorgio’ in Genoa.

Preparation:

Finely Chop the red onion and garlic and sauté in a pan with the Olive Oil. Add the water and cook until soft but not brown. Take off the heat and add the chopped parsley.
Cook the MALLOREDDUS Pasta in abundant salted water until ‘al dente’. Add to the pan with the onion and garlic and set over a high heat to blend the flavours. Add the grated bottarga and mix to combine. Check the seasoning and serve.

A Production by NGAME and iBANANA, genoese music Trio Universal “Carlofortinn-a” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/malloreddus/